Banana Cake

5 from 3 votes

Banana cake combines perfectly ripe bananas, brown sugar, cinnamon, and cream cheese frosting to create a yummy layer cake with just the right amount of sweetness.

Prep Time50 mins

Cook Time35 mins

Cool Time1 hr

Total Time2 hrs 25 mins

Course: Bread, Dessert

Cuisine: American

Calories: 7818kcal

Author: Shauna

Ingredients

Cake Batter Ingredients

½ teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2½ cups all-purpose flour
½ cup salted butter softened
1 cup sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups mashed bananas (about 4 large) plus 2 additional bananas for decorating, if desired
Juice of 1 lemon if decorating the exterior of the cake with banana slices

Cream Cheese Frosting Ingredients:

1 cup salted butter softened
2-8 oz. packages cream cheese softened
2 teaspoons vanilla extract
4 cups powdered sugar
⅓ cup heavy cream

Instructions

Cake Instructions

Preheat oven to 350°F.
In a mixing bowl, whisk together cinnamon, baking soda, baking powder, salt, and flour. Set aside.
Cream together butter and sugars in a large mixing bowl using a hand mixer.
Add eggs and vanilla and beat until the batter is fluffy.
Beginning and ending with the buttermilk, rotate adding the buttermilk and flour mixture until fully combined and fluffy.
Mix in mashed bananas until combined.
Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
Divide the batter between the two cake pans.
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.

Frosting Instructions

Beat together softened cream cheese, butter, and vanilla until fully combined.
Add in powdered sugar and beat until smooth - mixture will be thick.
Drizzle heavy cream into the frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

Assembly Instructions

Trim the top of each cake layer to remove any doming and form a flat surface.
Place the first cake layer top side up onto the serving platter.
Mound about 1/2 cup of frosting onto the cake layer and spread smooth to the edges.
Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until the cake is fully frosted.
Decorate with banana slices (dip banana slices in lemon juice to prevent browning) or however you’d like.
Refrigerate or freeze until ready to serve.

Video

Notes

For taller cake layers, use smaller cake pans, like 7” or 8” pans.
This cake is so delicious, it tastes like moist, dense banana bread slathered in cream cheese frosting.
Ripe bananas are best. Wait until peels are deep yellow and beginning to have brown spots. Mash ripe bananas with a fork.
Store in the refrigerator up to 1 week or freeze up to 1 month.

Nutrition